Glazed Doughnut Muffins

A little while ago I tried to make baked eggnog doughnuts. They turned out a little dense and interesting, which is why I haven’t posted them yet – need to get some adjustments down. It would make sense that a baked doughnut of this type would be pretty much a cakey muffiny sort of thing, right? Maybe not – looking up baked doughnut recipes and seeing what comes of them is on my to-do list.

In the mean time, I came across this recipe for glazed doughnut muffins, the image of which evokes a glazed old-fashioned doughnut. Depending on how this comes out, I may translate this recipe over to the baked doughnuts to see if something awesome comes out of it.

Glazed Doughnut Muffins

from Easy Cookbook Recipes

1/4 cup unsalted butter at room temperature
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp ground nutmeg
1 tsp cinnamon
3/4 tsp salt
1 tsp vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

Preheat oven to 425°F. Line 12-18 muffin cups (my batch made 19, with some being a little smaller – I noticed the large amount of levener and opted to not fill the cups more than 2/3 full) with liners.

In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and both sugars until smooth. Beat in eggs, one at a time, until fully incorporated.

In a separate bowl, sift together remaining dry ingredients. Add flour mixture to the mixing bowl incrementally, alternating with milk; begin and end the process with the flour mixture. Spoon the batter into the pan cavities; keep in mind that they will rise significantly.

Bake for 15-17 minutes, or until the tops are nicely brown. Cool muffins in pan for 5 minutes, then transfer to a wire rack for at least 10 minutes. In the mean time, make the glaze:

3 tbsp butter, melted
2 tbsp hot water
1 tsp vanilla extract
1 cup confectioners’ sugar

Blend confectioners’ sugar into wet ingredients 1/4 cup at a time, mixing until smooth each time. Dip cooled muffins in glaze and let set; repeat this process if desired.

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